December 22, 2009
We marked the solstice with colcannon. An Irish dish–albeit loosely interpreted–somehow seemed suitable for the shortest day of the year, since the Irish strike me as folks who know a thing or two about darkness.
- 5-6 medium red potatoes
- 1 turnip
- 1/2 rutabaga
- 1/2 head cabbage, cut into strips
- 1/2 bunch kale, cut into strips
- 1 medium leek, finely chopped
- 1 medium onion, chopped
- 2/3 cup buttermilk or kefir
- 1/2 teaspoon crushed cumin seeds
- salt and pepper to taste
- Cook the potatoes, parsnip, and rutabaga in a pot of boiling water until soft.
- Drain; mash with buttermilk and a touch of salt.
- In a separate pot, saute the onion for 2-3 minutes. Add the cabbage, kale, salt, pepper, and a splash of water; steam on low heat for 10 minutes.
- Toss in the leek and cumin; cook for another 2 minutes.
Now, you can simply serve the cabbage+kale+leek mixture on top of the mashed roots. I happened to also want some black beans + paprika (prepared along these lines)–and yes, a poached egg, for a touch of sunshine on this darkest, longest of nights.